Easy Chicken Pozole
Ingredients
- 4 tablespoons vegetable oil, divided
- 2 ½ pounds skinless, boneless chicken breast halves
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 ½ quarts chicken broth
- 3 cups water
- 4 tablespoons chili powder, or to taste
- 2 teaspoons salt, or to taste
- 1 teaspoon crumbled dried oregano
- 3 cups white hominy, rinsed and drained
- 10 tostada shells
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Instructions
- Gather the ingredients.
- Heat 2 tablespoons vegetable oil in a deep skillet over medium-high heat. Add chicken breasts and cook until no longer pink and juices run clear, about 20 minutes; remove from skillet, drain, and cool. When completely cooled, shred chicken with a fork.
- Heat remaining 2 tablespoons vegetable oil in the same skillet over medium-high heat. Add onion and garlic; cook and stir until soft and transparent, about 5 minutes.
- Return shredded chicken to the skillet. Stir in chicken broth, water, chili powder, salt, and oregano. Reduce heat to low, cover, and cook for about 90 minutes.
- Stir in hominy and cook until tender, about 15 minutes more. Taste to adjust seasonings, adding more salt and chili powder, if desired. Serve in soup bowls with a tostada shell. Garnish as desired.
Source
Original recipe: View Original